Strawberry Honey Custard Tarts

Last June, my neighbor invited me over for afternoon tea and presented these gorgeous tarts that looked like little jewels on her patio table. The combination of honey custard and lemon curd was absolutely brilliant, and I knew immediately that I needed to recreate them in my own kitchen.

I made these for my mothers birthday dinner, and everyone went quiet when they took their first bites. My brother actually asked if I had secretly become a pastry chef overnight, which was the best compliment I could have hoped for.

Ingredients

• All-purpose flour: The foundation of your tart shells, providing structure and that classic tender crumb
• Powdered sugar: Dissolves more easily than granulated sugar, giving your pastry a delicate sweetness
• Cold unsalted butter: Keep it ice cold to create those flaky layers that make pastry so wonderful
• Egg yolk: Adds richness and helps bind the dough together beautifully
• Cold water: Just enough to bring the dough together without making it tough
• Salt: A tiny pinch enhances all the flavors and balances the sweetness
• Whole milk and heavy cream: This combination creates a custard that is both silky and substantial
• Honey: Use a mild variety so it complements rather than overpowers the other flavors
• Egg yolks: These create the luxurious texture that makes custard so special
• Cornstarch: The secret to getting the custard thick enough to hold its shape
• Vanilla extract: Rounds out all the flavors and adds that familiar comforting note
• Eggs and egg yolks: The rich base for your lemon curd that gives it body and shine
• Granulated sugar: Balances the intense acidity of fresh lemon juice
• Fresh lemon juice and zest: The zest packs all the aromatic oils while the juice provides the bright tang
• Unsalted butter: Whisked in at the end to create that silky smooth finish
• Fresh strawberries: Choose berries that are fragrant and deeply red for the best flavor
• Fresh mint leaves: An optional garnish that adds a lovely pop of color and freshness

Instructions

Prepare the Tart Shells:

Pulse the flour, powdered sugar, and salt in a food processor until combined, then add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and one tablespoon of cold water, pulsing just until the dough starts to come together, adding more water only if needed.

Chill the Dough:

Gather the dough into a ball, flatten it into a disk, wrap it tightly, and let it rest in the refrigerator for at least 30 minutes to relax the gluten.

Preheat and Prep:

Preheat your oven to 350°F (175°C) and have your six 4-inch tart pans ready.

Shape the Shells:

Roll out the chilled dough and press it gently into your tart pans, then prick the bottoms with a fork to prevent bubbling.

Blind Bake:

Line each shell with parchment paper and fill with pie weights, then bake for 12 minutes before removing the weights and parchment and baking for 8 to 10 minutes longer until golden.

Make the Honey Custard:

Heat the milk, cream, and honey in a saucepan until it just begins to simmer, then whisk together the egg yolks, cornstarch, vanilla, and salt in a separate bowl.

Temper and Thicken:

Gradually whisk the hot milk mixture into the yolks, then return everything to the saucepan and cook over medium heat, stirring constantly, until thickened, about 3 to 4 minutes.

Cool the Custard:

Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Prepare the Lemon Curd:

Whisk together the eggs, egg yolks, sugar, lemon juice, and zest in a saucepan, then cook over medium-low heat, stirring constantly, until thickened, about 5 to 7 minutes.

Finish the Curd:

Remove from heat and whisk in the butter until completely smooth, then pour into a bowl and press plastic wrap onto the surface before chilling.

Assemble the Tarts:

Spoon the cooled honey custard into your tart shells and smooth the tops, then add a layer of lemon curd over each.

Finish with Fruit:

Arrange fresh strawberry slices on top of each tart and garnish with mint leaves if you like, then serve chilled for the best texture.

Save

These tarts have become my go-to dinner party dessert because they can be assembled ahead of time and look absolutely stunning on a platter.

The Secret to Perfect Tart Shells

Keep everything cold when working with the dough, and do not overwork it or your shells will be tough rather than tender and flaky.

Balancing the Filling Layers

The ratio of honey custard to lemon curd matters, so aim for about two thirds custard to one third lemon curd for the perfect flavor balance.

Making These Ahead

You can prepare all the components up to two days in advance and assemble them just before serving for the freshest texture.

• Store the tart shells at room temperature in an airtight container
• Keep the custard and curd refrigerated separately
• Assemble the tarts no more than two hours before serving

Save

There is something magical about cutting into these tarts and seeing those beautiful layers, and I hope they bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ Can I make the components ahead of time?

Yes, all components can be prepared in advance. Tart shells can be baked and stored in an airtight container for up to 3 days. The honey custard and lemon curd can be made 2-3 days ahead and kept refrigerated. Assemble the tarts shortly before serving for the best texture and presentation.

→ What's the best way to store these tarts?

Assembled tarts should be refrigerated and consumed within 24 hours, as the moisture from the strawberries and custard can soften the pastry shells over time. If storing for longer, keep components separate and assemble just before serving. Cover gently with plastic wrap to prevent the custard from absorbing other refrigerator odors.

→ Can I use store-bought tart shells?

Absolutely. High-quality store-bought tart shells can save significant preparation time. Look for 4-inch individual shells in the freezer section or bakery department. Simply bake according to package instructions if needed, then cool completely before filling with the custard and curd layers.

→ What other fruits work well in these tarts?

While strawberries are classic, you can substitute fresh raspberries, blueberries, or blackberries. Sliced peaches or nectarines work beautifully in late summer. For a tropical twist, try mango slices or kiwi. The honey custard and lemon curd pair wonderfully with most fresh fruits that aren't overly watery.

→ Why does my lemon curd sometimes turn out grainy?

Grainy lemon curd usually results from overcooking the eggs or cooking at too high a temperature. Always use medium-low heat and stir constantly. If you see small pieces of cooked egg, strain the curd through a fine-mesh sieve while it's still warm. This ensures a perfectly smooth texture every time.

→ Can I freeze these tarts?

The unfilled baked tart shells freeze well for up to 2 months. The honey custard and lemon curd can also be frozen separately in airtight containers. However, fully assembled tarts with fresh strawberries do not freeze well. Thaw frozen components overnight in the refrigerator before assembling and serving.